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6 février 2013 3 06 /02 /février /2013 14:14

ぶり大根

 

Buri daikon

 

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The buri daikon is a winter dish, simply because it is the winter season buri and daikon!

Buri is delicious, daikon, too, that should be more successful for a sucess? this is the spirit of Japanese cuisine, the ingredients are the most important, the seasonings are only there to beautify the natural taste of the ingrediants ^^

 

For 2 serv.

-~16cm of daikon 大根 (Japanese white radish)

-kome no togi jiru 米のとぎ汁 (the white wather of the rice) 

-1 buri filet ぶりの切り身 (yellowtail)

-a piece of konbu こんぶ

-~30g of gingembre 生姜

-~500ml of dashi だし汁 (made from konbu and katsuobushi)

-1.5 tbsp of sugar 砂糖

-2 tbsp of sake 酒

-1.5 tbsp of koikuchi shoyu 濃口醤油  (usual Japanese soy sauce)

-1 tbsp of tamari shoyu たまり醤油 (the very dark Japanese soy sauce made only form soy beans (no weat))

-1 tbsp of mirin 味醂 

-a little piece of yuzu skin きざみゆず (Japanese citrus)

 

 

First cut the konbu into 2 pieces, rectangle or square. You can use either fresh konbu, or piece of konbu you used to make dashi (as I did myself), or you rehydrate dried one ... or you can not put.

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Cut the daikon into 8 pieces 2cm thick (this is called cutting wagiri 輪切り). I had no luck on this one, there was no more daikon at the market, only a little one, I prefer the nice, big, thick daikon!

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Peel the skin of each ring

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If you have a large daikon unlike me, you can cut it in half moon (angetsu giri 半月切り ) or quarter (icho giri いちょう切り).


Then you have to sclice "corners", the sides of the sliced ​​daikon are very clear and "sharp" when you'll cook daikon, it ll' become very soft and the "sharp" corners ll' break so... peal corners as I do in the photo.

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Then another technique called 隠し包丁 kakushi bocho is a technique to make 2 cuts deep X-shaped on the daikon, using this technique it ll' cooke more easily inside and the broth can be absorb deeper in the flesh.

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Then cut the buri into bite size piece.

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another technique=> Shimofuri しもふり , blanch the fish is a technique often used to cook fish before, it removes its odors, removes impurtys and "bad fishy" taste, I do not really know how to call it XD but it is a taste a little too loud and obnoxious.

So put the fish into boiling water just for 2-3 seconds (the fish become white) and then deep the fish imediatly into child water.

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Now we will precook daikon, use the water that you use to clean the rice 米のとぎ汁, I'm not quite sure about the utility, but I think it is for the daikon retains its beautiful color.

So put the daikon in the col rice water, bring to boil, and simmer for 15-20min time that daikon is tender, check with a takegushi 竹 ぐし (bamboo skewer)

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Then rince the daikon under cold water, clean it gently.

 

cut the ginger into fine sclices

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Pour the dashi in a pot, add the pieces of konbu, daikon pieces, ginger slices, bring to boil, add sugar, sake, pieces buri

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remove scum... and put an  otoshibuta 落し蓋

It's a small wooden lid, you can also use cooking sheet.

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let it simmered for 10min.

 

Then add the koikuchi shoyu and simmer on medium-low heat (always with otoshibuta) for 20min.

After 20 minutes, add the mirin, tamari shoyu and use a spoon to pour the broth over the ingredients. While sprinkling broth on daikon continue cooking a minute evaporates the alcohl of mirin.

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It's ready!  In the bottom of the bowl put a piece of konbu, daikon and buri, sprinkle with a little of broth and garnish with yuzu skin!

 I love it, daikon is so tender and impregnated ... really delicious!

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